This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written.

Saturday, June 29, 2013

This is an old recipe I cut out of the Ft. Worth Star Telegram when we moved to Texas back in the early 1980s. At the beginning of the article Dorothy Owen states that she cut it out of the same newspaper years ago. I have no idea how old it is, but it must be an old recipe. Click on the picture to enlarge for easier reading.

This is another recipe from the 1955 Marshall Township PTA Cookbook from my late mother's things. This recipe is from the Mrs. David Davis. Her husband was my 5th grade teacher and their daughter was one of my classmates. Mrs. Davis was also the aunt of our member Patti Davis Crane.

Cream butter. Blend in peanut butter and pudding mix. Add egg and beat until light and fluffy. Gradually add flour mixture, beating after each addition until smooth. Shape dough into small balls and place on greased baking sheets. Flatten balls with fork. Bake at 375 degrees for 10 to 12 minutes, or until lightly browned. Cool on racks. Makes 2 1/2 dozen.

Tuesday, June 18, 2013

I found this clipping the old old shoebox of recipe clippings that belonged to my late mother. Elizabeth Coblentz has since past away but last I heard her daughter was carrying on the column. We have always had a large Amish population in Indiana and they are great cooks!

Click on the picture to enlarge for easier reading of this Apple Stuffed Pork Chops recipe.

Beat the eggs slightly, add sugar, salt, nutmeg, cinnamon, and flour, then beat. Add the milk. Grease a 9-inch pie plate and pour in the mixture. Bake in 375 degree oven for about 30 minutes or until a knife inserted in the custard comes out clean.